Saverne

Gabriel Kreuther's second New York restaurant, a modern wood-fired French brasserie on the ground floor of The Spiral in Hudson Yards. It opened in March 2026 and is named for a town in the chef's native Alsace. An open kitchen anchors the room, its applewood, oak and cherry fire in full view, with executive chef Andy Choi running the kitchen day to day alongside Kreuther.

Start with a tarte flambée, the thin Alsatian flatbread, in onion-and-bacon or mushroom-and-Comté, and the boudin noir croquettes. From the grill come juniper-gin cured venison with blistered cherries and hanger steak au poivre with crisp pommes allumettes. Pastry chef Nicolas Chevrieux's cherry clafoutis with Kirsch ice cream is the way to finish.